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My first smoked pork belly [pics]

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    My first smoked pork belly [pics]

    Only a small pork belly, skin removed.
    Brined for three days in 0.75% pink salt solution.
    Remove and pat dry.
    Meatheads Memphis Dust for 24 hours.
    Smoker set at 105 C (220 F).
    7.5 hours. Apple wood smoke.
    Internal temperature finished at 82 C (180 F).
    Served with roast potato, kumara (sweet potato), parsnip, pork crackle, apple sauce and gravy.
    Perhaps a tiny bit overcooked, but delicious none the less.

    At the start of the cook:
    Click image for larger version

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    Done:
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    #2
    Looks tasty, how was the salt level?

    Comment


      #3
      I was a bit worried about the salt level.
      I had been aiming for 0.5% but accidentally went over.
      It was fine though.
      I will measure more accurately next time and try 0.5%.

      Comment


        #4
        I agree - tasty lookin'.

        Comment


          #5
          Gorgeous looking cook. Making my diet harder.

          Comment


            #6
            Man oh man, that looks good. Pork cracklins??? Oh my.

            Comment


              #7
              That cook looks awesome.

              Comment


                #8
                Thank you all.
                We enjoyed every last bit of it.

                Comment


                  #9
                  Looks really good indeed!
                  Are you aiming for 0.5% salt relative to the weight of the porkbelly?

                  Comment


                  • MrB
                    MrB commented
                    Editing a comment
                    0.5% brine solution using Prof. Blonder's Wet Curing Calculator.
                    The weight of the meat was the determining factor resulting in the 3 days.

                  #10
                  Very nice!

                  Comment


                    #11
                    Wow that looks good !

                    Comment


                      #12
                      Nice looking belly for sure, gorgeous bark. I also like the way you matched the richness of the fatty belly with something sweet, good pairing !!

                      Comment


                        #13
                        For some reason I was expecting to see bacon.

                        Comment


                          #14
                          You had me at pork cracklings! 😎

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